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Old 04-15-2011, 08:21 AM   #11
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Time varies, depending on your oven. Mine runs for 4 hours, but it remains locked until it cools down to a safe level. I usually run it overnight.
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Old 04-15-2011, 09:27 AM   #12
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Originally Posted by Caslon View Post
The racks won't slide out as smoothly afterwards either, I wish I hadn't left them in, too late now.

After a cleaning, wipe the edges of each rack with a light coating of cooking oil. Problem solved.
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Old 04-15-2011, 10:31 AM   #13
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It is a bit scary the first time. But, it works like magic.

I re-read my oven's user manual each time, and follow its instructions, to be sure because mistakes generally cannot be undone. For example, glass and ceramic faces have to be thoroughly cleaned by hand or any bits of food will bake into them permanently blackened. I take my racks out. Mine is on a timed cycle, but I never leave home from start to finish. Important also to complete the cool down cycle.

Got a quick question for Andy & Caslon...
In a recent post about SS pans, you mentioned a cleaning product, I think called barkeep's friend or something. Do you think the discolored racks might be returned to their original shine with this?
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Old 04-15-2011, 10:49 AM   #14
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... Do you think the discolored racks might be returned to their original shine with this?

Barkeepers Friend is the product. I've never tried it but I don't think it would work.

Personally, I don't care if my racks are discolored. Even if BKF worked, I wouldn't expend the effort to polish three oven racks one rib at a time just so they're shiny.
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Old 04-15-2011, 02:06 PM   #15
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Someone else might know more about this than me, but I would think 450 would be more likely to bake the grease and grime on. Plus you wouldn't want to run it at max temperature too long, I would think.
You're probably right. I've ran my toaster oven at 450 degrees before and I've never noticed a cleaning effect. Maybe the temperature isn't high enough. Thanks for the input!
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Old 04-15-2011, 02:14 PM   #16
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Originally Posted by spork View Post
It is a bit scary the first time. But, it works like magic.

I re-read my oven's user manual each time, and follow its instructions, to be sure because mistakes generally cannot be undone. For example, glass and ceramic faces have to be thoroughly cleaned by hand or any bits of food will bake into them permanently blackened. I take my racks out. Mine is on a timed cycle, but I never leave home from start to finish. Important also to complete the cool down cycle.

Got a quick question for Andy & Caslon...
In a recent post about SS pans, you mentioned a cleaning product, I think called barkeep's friend or something. Do you think the discolored racks might be returned to their original shine with this?

Thanks Spork! This is good to know. Our oven came with the house we purchased so we don't have the user manual. I imagine the same rules apply for all ovens so I'll be sure to clean the glass well.
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Old 04-15-2011, 02:20 PM   #17
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Barkeepers Friend is the product. I've never tried it but I don't think it would work.

Personally, I don't care if my racks are discolored. Even if BKF worked, I wouldn't expend the effort to polish three oven racks one rib at a time just so they're shiny.
Good point Andy! I think I'll leave the racks in and use your cooking oil trick. Thanks for the tip!
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Old 04-15-2011, 02:20 PM   #18
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Thanks Spork! This is good to know. Our oven came with the house we purchased so we don't have the user manual. I imagine the same rules apply for all ovens so I'll be sure to clean the glass well.

I used Dawn Power Dissolver to clean the inside surface of the glass in the oven door. It took two applications but came out pretty good.
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Old 04-15-2011, 02:21 PM   #19
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A lot of pizza fanatics modify their kitchen ovens by over-riding the safety or disabling the thermostat to attain these high temps.
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Old 04-15-2011, 02:36 PM   #20
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Do they also disable their smoke detectors so they won't be bothered by that pesky screeching?
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